In the July issue of Santé magazine, we feature an in-depth interview with Freke van Nimwegen, co-founder of Instock restaurant. This innovative spot transforms surplus ingredients—destined for the trash—into culinary masterpieces. Ready to cut down on food waste and cook smarter? Dive into Instock Cooking for practical inspiration from seasoned pros.
Want to read Freke's full interview?
Drawing from real-world expertise, the book reveals simple ways to rescue everyday discards like half a cucumber or an overripe banana, turning them into delectable dishes. Recipes come from Instock's Lucas Jeffries, alongside renowned chefs Samuel Levie, Yvette van Boven, Meneer Wateetons, and Pepijn Schmeink.
Plus, it demystifies preservation techniques, making them straightforward and kitchen-friendly—no advanced skills required. Bonus: Printed on durable, water-resistant stone paper, it's perfect for splashes and spills.
Instock Cooking, Character Publishers, €19.99.
More on tackling food waste
Cooking for one without waste
Cut food waste before the holidays
9 expert tips to waste less food
